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Crème Brulee Cake

The moist, delicate cake made with Domino® Golden Sugar is made spectacular thanks to a topping of delicious cream. The cream is then caramelized, creating a crisp crust atop this Christmas treat.

Ingredients
For the cake
  • 3/4 cup All-purpose flour
  • 3/4 teaspoon Baking powder
  • 1/4 teaspoon Salt 
  • 4 large Eggs, at room temperature
  • 3/4 cup Domino® Golden Sugar
  • 1 teaspoon Pure vanilla extract
For the simple syrup
  • 1/2 cup Domino Golden Sugar
  • 1/2 cup Water 
  • 1 stick Cinnamon (optional)
For the cream filling
  • 3 cups Heavy cream
  • 2/3 cup Domino Golden Sugar
  • 1/4 teaspoon Salt 
  • 1/3 cup cornstarch
  • 4 large Egg yolks
  • 4 tablespoons Unsalted butter, softened and cut in cubes
  • 2 teaspoons Pure vanilla extract
  • 3 tablespoons Domino Granulated Sugar, to brulee the top of the cake
  • Fresh raspberries and mint as garnish
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Instructions

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Prep Time: 1 hour 40 minutes / Bake Time: 25 minutes / Yields: 8-10 servings

Step 1

Preheat oven to 350°F. Grease and flour one MaryAnn cake pan.

Step 2

In a medium bowl, whisk together flour, baking powder, and salt. 

Step 3

In a large bowl, at medium-high speed, beat the eggs until they begin to foam. Slowly, add sugar and beat until the mixture becomes thick and doubled in volume. About 6-8 minutes. Add vanilla and beat until just combined. Using a rubber spatula, fold in the flour mixture. Pour into the pan.

Step 4

Bake for 25 minutes or until the center springs back when lightly touched. Remove from oven. Allow to cool in the pan for 5 minutes. Carefully remove the cake from pan and set aside.

Step 5

Prepare the simple syrup. In a small saucepan, bring sugar and water to a boil. Stir constantly until sugar dissolves. Add cinnamon stick. Reduce heat, and simmer for 5 to 7 minutes. Remove from heat and cool completely.

Step 6

Prepare the cream. In a medium saucepan, stir together 2 ½ cups of cream, sugar, and salt. Over medium heat, bring the mixture to a simmer. In a separate bowl, whisk together the remaining ½ cup of cream, cornstarch, and egg yolks. Mix a little of the hot cream mixture with the egg yolk mixture, whisk constantly as you pour the hot cream to prevent eggs from turning into scrambled eggs. Add a little more cream mixture and continue mixing. Add the rest of the mixture and stir. Return mixture to the saucepan and bring to a boil. Stir constantly with a heat resistant rubber spatula until the mixture thickens.

Remove from heat and transfer to a heat-resistant bowl. Allow the cream to rest for 10 minutes. Add butter and vanilla. Mix until smooth. Strain cream into a bowl. Cover the cream with plastic wrap making sure it touches the surface of the cream so it does not form a skin. Refrigerate for about one hour.

Step 7

Brush simple syrup all over the cake until moist. Add cream on top. When ready to serve, evenly top the custard with 3 tablespoons of sugar. Heat with a kitchen torch until the sugar caramelizes. Garnish with fresh fruit and mint.

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